Method

01

Heat oil in a heavy-based saucepan over medium heat, add shallot, garlic, green chilli and curry leaves and cook for 5-10 minutes or until shallot is soft and mixture is fragrant. Add mango and coconut milk, bring to the boil, then add spices and simmer for 5-10 minutes or until mango is just tender.

02

Add coconut cream, eggplants and fish sauce and simmer for 2-3 minutes, then add prawns and cook for another 2-3 minutes or until prawns are just pink. Adjust seasoning, adding more fish sauce if necessary, stir in coriander and serve with steamed rice.

Note Coconut oil and pea eggplants are available from Asian grocery stores.

At A Glance

Serves 6 people

15 min preparation

30 min cooking

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